Breakfast for dinner

Sweet potato pancakes: When serving the pancakes with a sweet topping, I spice up the batter with ground cinnamon and freshly grated nutmeg.

Sweet potato pancakes: When serving the pancakes with a sweet topping, I spice up the batter with ground cinnamon and freshly grated nutmeg. (Brian Cassella/Chicago Tribune)

By JeanMarie Brownson, Dinner at Home

Breakfast for dinner: It was our surefire way to gather the kids to the dinner table and coax smiles and conversation. Omelets, crepes, fruit-filled pierogi, waffles, sometimes cereal. No matter, the flip-flopped meal succeeds.

You have options for the sweet potatoes: Microwave 3 medium-size (total 1 1/4 pounds) potatoes on high until fork-tender for 10 or 12 minutes. Then, cool, peel and mash. Or, use 1 can (29 ounces) cut sweet potatoes in light syrup, drained and mashed. Truth be told, canned pumpkin makes a great substitute. Either way, the pancakes taste rich and yield a soft, puddinglike interior.

When serving the pancakes with a sweet topping, I spice up the batter with 1/2 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg. Sweet potato pie comes to mind, especially when served with maple syrup. For company, we pull out the stops and offer a praline-mascarpone topping too. For flapjacks served with the savory ham and greens topping, I substitute olive oil for the canola used for cooking.

1. Heat oven to 200 degrees. Whisk the eggs in a large mixing bowl until blended. Add buttermilk, sweet potatoes, melted butter and oil. Whisk briskly until the mixture is blended.

2. Stir the flours, baking soda, salt and allspice together in a small bowl until well blended. Stir flour mixture into the buttermilk mixture just enough to moisten the dry ingredients. It's OK to leave some lumps rather than overmix and make tough pancakes.

3. Heat 1 or 2 large nonstick skillet(s) or a nonstick griddle over medium heat until a drop of the pancake batter bubbles furiously. Lightly oil the cooking surface. Spoon out about 1/4 cup of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top and the bottom is golden, about 2 minutes. Gently flip pancake over; cook until second side is golden, 1-2 minutes. Keep oiling the cooking surface and adjusting the heat as you go along so pancakes are golden and not overly browned.

4. Transfer cooked pancakes to a wire rack set over a baking sheet. Keep warm in oven until enough are cooked to serve. Serve with one of the toppings or simply sprinkle with cinnamon-sugar and maple syrup.

2. Stir in kale. Cover the pan; cook over medium until kale is wilted, 4-5 minutes. Stir in remaining ingredients (except hot sauce and yogurt); cook until hot, 3-4 minutes. Serve with hot sauce and a dollop of yogurt, if you like.

Cupcakes may just be the perfect dessert. The mini treats are perfect for sharing and offer the rich experience of cakes. They come in all flavors and sizes. Cupcakes appeal to child and adults alike. Enjoy an endless gallery of beautiful cupcakes and check out our cupcake recipe archive...